You can cook with confidence and style
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1 1/2 pounds sea scallops
6 ounces sun-dried tomatoes (a reason why this was a secret restaurant recipe)
1 pound linguine, seasoned with Kosher salt
Juice of half fresh lemon
1 teaspoon dried basil (1 tablespoon fresh basil is best)
4 ounces white wine (Pinot Grigio is best for this recipe)
Salt and fresh black pepper
4-6 ounces of freshly grated Parmesan cheese
Instructions:
Cook linguine as directed on package (al dente)
Drain and rinse with hot water and keep linguine warm
If using sea scallops and they are very large, cut them in half (or quarters)
Dry the scallops on and with paper towel
Heat the clarified butter in a large sauté pan over fairly high heat
Place the scallops and the sun-dried tomatoes in the sauté pan
Quickly sauté, shaking the pan often to keep the scallops from sticking (remember, they cook
quickly)
When the scallops are about half done (about 2 minutes for bay scallops and cut sea scallops – 3
minutes for whole sea scallops) deglaze with white wine (pour wine around inside edges of pan)
and reduce by cooking until wine is nearly evaporated
Add pasta, basil and lemon juice and cook until pasta is heated through
Correct seasoning with salt and fresh ground black pepper
Plate and sprinkle with Parmesan cheese
TA-DA! You have a delicious Scallop Pasta meal! Serve it with my garlic bread and a salad.
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